HYDRATION OF GAMMA-CRYSTALLINS

被引：5

作者：

BETTELHEIM, FA ^{[1
]}

REID, MB ^{[1
]}

GARLAND, D ^{[1
]}

机构：

[1] NEI,BETHESDA,MD 20892

来源：

EXPERIMENTAL EYE RESEARCH | 1994年 / 58卷 / 02期

关键词：

BOUND WATER; FREEZABLE WATER; GAMMA-CRYSTALLINS; HYDRATION; LENS;

D O I：

10.1006/exer.1994.1010

中图分类号：

R77 [眼科学];

学科分类号：

100212 ;

摘要：

Four fractions of γ-crystallins, B(II), C(IIIb), D(IIIa) and E(IVa), were isolated from bovine lenses. The hydration properties of each fraction were measured as a function of protein concentration. The freezable water content was obtained by differential scanning calorimetry and the total water content by thermogravimetric analysis. The difference yields the non-freezable (bound) water content of the crystallins. At physiological protein concentrations the order of the bound water content was C(IIIb) > D(IIIa) ≫ E(IVa) > B(II). This order was reversed between C and D and between B and E at low protein concentrations. This trend was evident whether the bound water was calculated as a percentage of the total water or as quantity per gram of γ-crystallin. © 1994 Academic Press. All rights reserved.

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页码：219 / 223

页数：5

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